Tag Archives: Cupcake

I was subjected to two wonderful realisations last weekend….1) The days are (finally) getting longer and 2) we have an abundance of rum! 😀

With this in mind, I set to digging out a recipe I have been wanting to try for a while. Lovely sunny little cakes doused in rum and loaded with coconut – a match made in heaven!

I originally found this recipe on the BBC food website, but as always, i’ve made my own amendments to the recipe!
I know that some people aren’t a big fan of coconut *sob* so if you want to give these a whirl but coconut isn’t your thing….just leave it out 🙂

Although they are ‘mini’ they are certainly filling and one will easily feed two….unless you are greedy like me, in which case, you would never dream of sharing!

Please note: you will need six ramekins for this recipe

Enjoy!

Ingredients:

For the topping:

50g butter, plus extra for greasing

50g soft brown sugar

2 tbsp rum (I used a spiced rum)

6 canned pineapple rings (keep some of the juice!)

6 glacé cherries

For the cake:

140g butter, softened

140g caster sugar

2 large eggs, beaten

140g self-raising flour

1 tsp baking powder

65g desiccated coconut

1 tsp of vanilla extract

6 tbsp milk

2 tbsp of the pineapple juice

Recipe:

1. Start by preparing your ramekins, you will need to make sure these are really well greased. I just used a thin layer of butter but you can also use a grease and release cake spray.

2. Next, heat the butter, sugar and rum in a small saucepan over a low heat until dissolved and bubbling for a few minutes to ensure it has thickened slightly.

3. Divide the butter, sugar and rum mixture equally between the 6 ramekins.

4. Add a pineapple ring with a glacé cherry in the middle to each ramekin.

5. Now heat your oven to 180C/160C fan/gas 4.

6. Beat together the butter and sugar with an electric whisk until pale and fluffy.

7. Gradually beat in the eggs, then fold in the flour, baking powder and coconut.

8. Next, add the vanilla essence and the pineapple juice.

9. Finally stir in the milk and divide the mixture between the ramekins. Put them on a baking tray and cook for 30-40 mins until risen, golden and springy to the touch.

10. Remove from the oven and set them aside to cool in the ramekins for around 10 minutes

11. To remove the cakes from the ramekins, gently run a knife around the edge of each cake before placing a plate on tip and tipping the ramekin upside down.

Tip:You may have to tap the cakes out or run the knife around the edge again but they should come out fairly easily.

So, with the weather being unbearably dull and the arrival of some of my lovely girlies – I decided to make something a bit special and fruity to add a bit of sunshine to this rainy January afternoon 🙂 I got the idea for these lovely cupcakes from Sunday Baking but decided to put my own spin on the recipe….

After a lovely Christmas and New Year with our wonderful friends and family , I’m lucky enough to still be off work! I’m trying to make the most of it and get some practice in!

Marielle didn’t really want to do much for her birthday, she just wanted to keep things really low key – so, I decided to bake her some yummy cakes! It’s simply not a birthday without cake! Marielle and Joe used to be our neighbours and have helped us out quite a lot over the years – especially with little Georgie so I decided to try and make something a bit special and a little different! 🙂

I dont know many people that dont rate a good old Terry’s Chocolate Orange so I decided to try and mastermind some cupcakes for her based around a classic treat!

These are a little different as 3 layers make up the cupcake; 2 chocolate and 1 orange so a little patience is needed!

I’d never made these before so I was taking a bit of a risk as I decided to adapt another recipe that I use to make a big chocolate & orange marble cake….anyway……here goes!

Ingredients:

For the Chocolate & Orange Cupcakes (fills 12 muffin sized cases)

260g soft butter (room temp)

260g caster sugar

260g self raising flour

5 eggs

30g cocoa powder

1 tbsp milk

1 tsp orange extract

1.5 oranges (grated orange rind only)

For the Buttercream Icing

175g soft butter

250g icing sugar

100g melted plain chocolate

1.5 tsp orange extract

A Terry’s Chocolate Orange

Recipe:

1. Preheat your oven to 140 fan/160 or Gas 3

2. Line a 12 hole cupcake tin with muffin cases

3. Beat the butter and sugar in a stand mixer until fluffy – dont forget the butter should be room temp – (you cant also use an electric hand mixer)

Tip: Mix for a good 5 minutes – this is what makes the cupcakes big and fluffy!

4. Add the eggs two at a time and sift in a quarter of the flour into the butter mixture and beat until well combined

5. Repeat until all eggs and flour are used up

6. Split the mixture into two bowls equally

Tip: You can weigh them if you want to make super sure they are the same.

7. Add 30g of cocoa and 1 tbsp of milk to one portion and mix to combine all the ingredients throughly

8. Add orange extract and rind to the other portion and mix to combine throughly

Tip: You could also add a small amount of orange food colouring to give it the extra wow factor when eaten!

9. Take two spoons and alternate dollops of chocolate and orange mixture into the muffin cases – I did 1 tablespoon full of chocolate, followed by 1 tablespoon full of orange and then 1 more of chocolate again on top.

Remember:Your muffin cases want to be filled about 2/3rds full (or just a little over) so try not to under or over fill!

Tip:Looking back it might have been easier and quicker to put the mixture into 2 piping bags and piped the muffin cases….

10. Place the muffin tray in the oven on the middle shelf for approx 40 minutes (all ovens vary so check your cake after 20 mins)

11. Your cupcakes are ready when the skewer can be inserted into the cake and it come out clean. Remove the cakes from the oven and leave to cool for around an hour.

Tip: Dont worry if they seem to take a little longer in the oven!

12. Melt the chocolate in a bowl over a pan of boiling water – once melted set aside to cool slightly

13. Beat the butter and icing sugar with an electric hand mixer until light and fluffy

14. Pour the chocolate into the buttercream mixture in small quantities and mix as you add to ensure that you incorporate all of the chocolate

15. Add the orange extract and beat one last time

16. Fill a piping bag with your buttercream icing and using a nozzle of your choice (I went for a classic star shaped one) ice away before adding a segment of the chocolate orange to each cupcake 🙂